This soft & light Custard Powder Cake is easy to whip up and tastes delicious. It’s an old recipe from my aunt, she used to bake this cake on every Christmas apart from making her Rich fruit cake. My Granny was allergic to eggs, so, she always avoided eating Rich Fruit Cake but she loved having this one like every other person in the family. I can still memorize how my aunt used to display two large plates full of fruit cake and custard cake slices on the gorgeously decorated Christmas table. And after visiting her place me along with our gang of cousins totally crush on those trays, nobody thought about granny and saved some slices for her on any Christmas party I believe, how selfish were we! But then kids like that only. My caring aunt, of course, made sure to save some slices for Granny in a separate tiffin box prior to serving the cakes on the table. She did it every year without fail. Those were the golden days…sigh…
For quite a long time I was planning to share this family recipe with all of you, so here it goes. 🙂
Eggless Custard Powder Cake
This Eggless Custard Powder Cake is an old family recipe that my granny used to bake. I hope you'll enjoy baking this delicious cake for your family.
Ingredients
- 1½ cups- All-purpose flour/Maida
- ¾ cup- Custard powder (vanilla flavoured)
- ¾ cup- Granulated sugar
- 2¼ tsp- Baking powder
- 2/3 cup- Vegetable oil/olive oil
- 1 cup- Milk
- 1 tsp- Vanilla extract
Instructions
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Preheat the oven to 180 degrees C. Grease an 8″ cake tin with oil and line the base with butter paper/baking paper.
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In a bowl shift all-purpose flour and baking powder 3 times. This process makes the cake more spongy. Now add custard powder into this, mix well and keep aside.
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In a separate bowl mix oil, sugar, milk and vanilla extract. Pour this wet mixture into the dry flour mixture. Whisk well until a lump-free batter forms.
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Pour this into the prepared cake tin. Bake for 50-60 minutes (read note). Insert a toothpick/sharp knife in the middle of the cake, it’s done if the toothpick comes out clean. If not, bake for some more time, then check again.
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Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
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When cooled slice, serve and enjoy!
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- During the baking time when the cake browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
- Store the cake slices in an airtight container and keep refrigerated, consume within a week.
Very nice recepie and tips too. I tried out and it was indeed very nice. Only diff was I had only 3/4 cup milk so I added 1/4 curd. Thanks for the recepie
nicest, moistest cake I’ve ever eaten! i used yellow custard powder that due date was past by two years but it still tasted stunning. smells amazing and is perfect to eat with a cup of tea or a snack. i love this recipe as well because it doesn’t require eggs or butter-perfect.
will definitely be using again. (i halved it this time but will use full next time)
Thanks a lot for trying my recipe Emma, glad to know that it worked well! 🙂
I have tried umpteen number of eggless cakes but none of them have come close to this one. This recipe is goin into my book of fail proof recipes. I follwed the above comments and cut the milk to 2/3 cup and added curd 1/3 cup.It was the most moist yummy and amazing eggless cake i have ever baked.
Thank you for this one, it is a family hit.
Glad to know that you liked it Mona! 🙂
[…] Adapted from Not out Of the Box. […]
Hi Chandrima,got to know about your blog through Kolkata Bloggers.Your recipes are awesome and I literally drool over them.I also love baking and would love to try this one.Could you please suggest where to buy cake moulds from online.
Hi Mousumi! Thanks a lot for your kind words. 🙂 I prefer Amazon for buying things online related to baking.
[…] Adapted from Not out Of the Box. […]
Can I substitute almond flour with normal flour
I’ve never tried this cake with almond flour, I would suggest use it in a 50:50 ratio with AP flour.
can maida be used instead of all purpose flour ?
Hi, Maida and All purpose flour both are same.
Hey! Could you please share the recipe of eggless pineapple cake?
Hi Nisha, I was travelling hence the late reply. I’m keeping your request in mind and will share the recipe sometime soon. 🙂